The Wild Redhead appeared in the 1977 book, Jones' Complete Barguide. Raines Law Room's Meaghan Dorman added allspice dram and blended Scotch to make the Cherry Heering and lemon cocktail more interesting.
About the author: Jaclyn Einis is a Boston-bred, Brooklyn-based writer. No matter where she wanders, it always comes back to food and drink. It's been that way since the day she was born (some got pilgrim hats; she was a turkey baby). You can find her cleaning plates here.
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Raines Law Room's Wildest Redhead
About This Recipe
|Yield:||makes 1 cocktail, plus extra honey syrup|
|Active time:||5 minutes|
|Total time:||10 minutes|
|Special equipment:||Shaker, strainer|
|This recipe appears in:||How to Make The Wildest Redhead from Raines Law Room, NYC|
- For the Honey Syrup:
- 1 1/2 ounces honey
- 1/2 ounce hot water
- For the Cocktail:
- 1 1/2 ounces blended Scotch
- 3/4 ounce fresh juice from 1 lemon
- 1/4 ounce allspice dram
- 1/2 ounce honey syrup
- 1/4 ounce Cherry Heering
For the honey syrup: stir hot water into honey until honey is dissolved. Let cool.
For the cocktail Add Scotch, lemon juice, allspice dram, and honey syrup to a cocktail shaker. Add ice and shake until well chilled, about 15 seconds. Add one large ice cube to a rocks glass. Strain cocktail into glass, top with Cherry Heering, and serve.